Prep 30 mins
Cook 1 hr
Source: Country Woman Magazine Aug/Sept. issue 1994
- 4 quarts water
- 1⁄2 cup lemon juice, divided
- 4 lbs firm ripe pears (about 10 large)
- 2⁄3 cup white grape juice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 8 -12 packets sugar substitute
- In a kettle, combine water and 1/4 cup lemon juice.
- Peel, core and quarter the pears, placing them in lemon juice mixture to retard browning until all have been peeled.
- Drain liquid in kettle.
- Add grape juice and remaining lemon juice; bring to a boil.
- Reduce heat to medium;cook until pears are soft,about 20@minutes, stirring occasionally.
- Press through a sieve or food mill, or process in a blender until smooth.
- Return puree to kettle.
- Add spices;cook and stir until very thick;20-35 minutes.
- Remove from heat; stir in sweetener.
- Adjust sweetner to taste.
- Pour into jars or plastic containers.
- Refrigerate up to 3 weeks.
- (For longer storage time pour hot into hot jars, leaving 1/4 in. headspace. Process in a boiling~water bath for 10 minutes. Use within 3 weeks of opening) Diabetic Exchanges: One 1-tablespoon serving equals 1/2 fruit.
We used apple juice in place of the grape (it had less sugar) and this was fantastic. Worked very well with 8 packs of sweetener for us. Thanks for posting Steve, you saved the day.